Herbed Monkey Bread
- 3 to 3-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups fat-free milk
- 2 tablespoons canola oil
- 4 tablespoons butter, melted, divided
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/2 teaspoon each dried parsley flakes, thyme, and rosemary, crushed
In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a small saucepan, heat the milk, oil and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, combine the cheese, sesame seeds, garlic salt, paprika and herbs. Punch dough down. Divide into 32 pieces; roll each into a ball.
Drizzle 2 teaspoons butter into a 10-in. tube pan coated with cooking spray; sprinkle with a third of the cheese mixture. Top with 16 balls. Repeat layers. Drizzle with remaining butter and sprinkle with remaining cheese mixture. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (32 pieces).